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Baked Beef Chiles Rellenos Casserole is a delicious, hearty dish that brings the flavors of traditional Mexican cuisine right to your dinner table. This casserole combines the classic elements of chiles rellenos—stuffed peppers—with a convenient baked format that makes it perfect for busy weeknights or family gatherings. Originating from the rich culinary traditions of Mexico, chiles rellenos are typically made with poblano peppers, which are roasted and filled with cheese or meat. The casserole version simplifies the process while retaining that beloved flavor profile.

Baked Beef Chiles Rellenos Casserole – Flavorful and Comforting Delight

Discover the deliciously comforting Baked Beef Chiles Rellenos Casserole! This vibrant dish combines roasted poblano peppers, seasoned ground beef, and a blend of melted cheeses, making it perfect for family gatherings or busy weeknights. A healthier twist on the classic chiles rellenos, this casserole is easy to prepare and can be made in advance for quick meals. Try it today and bring a taste of Mexico to your table! #ChilesRellenos #Casserole #MexicanFood #ComfortFood #Recipes #MealPrep #DinnerIdeas
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Ingredients
  

8 large poblano peppers

1 lb ground beef

1 medium onion, diced

3 cloves garlic, minced

1 teaspoon ground cumin

1 teaspoon smoked paprika

1 teaspoon salt

1/2 teaspoon black pepper

1 can (14 oz) diced tomatoes with green chilies

2 cups shredded Monterey Jack cheese

1 cup shredded cheddar cheese

4 large eggs

1 cup milk

1 cup cornmeal

1 teaspoon baking powder

Fresh cilantro, for garnish (optional)

Sour cream, for serving (optional)

Instructions
 

Preheat the Oven: Preheat your oven to 350°F (175°C).

    Prepare the Peppers: Roast the poblano peppers over an open flame or under the broiler until charred and blistered, about 10 minutes. Place them in a covered dish to steam for about 10 minutes. Once cooled, peel off the skin, slit them open, and remove the seeds.

      Cook the Beef Mixture: In a large skillet, heat a tablespoon of oil over medium heat. Add the diced onion and minced garlic, sautéing until translucent. Add the ground beef, cumin, paprika, salt, and black pepper, and cook until the beef is browned. Drain excess fat if necessary. Stir in the diced tomatoes and let simmer for 5 minutes.

        Layer the Casserole: In a greased 9x13-inch baking dish, spread half of the beef mixture on the bottom. Place halved poblano peppers on top, then sprinkle with half of the Monterey Jack cheese.

          Make the Cornmeal Batter: In a separate bowl, whisk together eggs, milk, cornmeal, and baking powder until smooth. Pour this mixture over the layers in the baking dish.

            Finish Layering: Top with the remaining beef mixture and sprinkle the remaining Monterey Jack cheese along with the cheddar cheese over the top.

              Bake: Cover with aluminum foil and bake for 30 minutes. Remove the foil and bake for an additional 15-20 minutes, or until the cheese is bubbly and golden.

                Garnish and Serve: Allow the casserole to cool for about 10 minutes before cutting into squares. Garnish with fresh cilantro and serve with sour cream if desired.

                  Prep Time, Total Time, Servings: 20 minutes | 1 hour | 6-8 servings